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fromBoston Herald
1 week ago

Gretchen's table: Chongqing chicken gets a touch of fire in this recipe

Sichuan peppercorns and dried red chiles create a numbing, intensely spicy flavor profile central to Chongqing chicken, combining heat, aroma, and aromatic seasonings.
fromEpicurious
2 months ago

Kung Pao Cabbage With Tofu

Originating from China's Sichuan Province, kung pao chicken (also translated to gong bao or kung po) has captured imaginations as the embodiment of Western Chinese cuisine. In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables.
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fromEpicurious
2 months ago

Mapo Tofu Salad

A mapo tofu–inspired salad features crispy pan-fried tofu with a bold, punchy mapo-style dressing using doubanjiang and Sichuan peppercorns.
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